Samosa pie

We almost ordered delivery Indian food, the total nearing $80. My husband had already put all the items into our virtual cart. The restaurant opened in one minute and we would place the order. 

NO!!! I'm just going to cook. GIVE ME 30 MINUTES!

I needed a samosa. I've used the "2 ingredient dough" from SkinnyTaste enough times to know that it would be perfect for this application. But I was tired and didn't really want to go through all the effort of forming and shaping individual samosas. I just made two big flat sheets of dough, threw some spiced potato filling inside, and hot damn if it wasn't delicious and hit every samosa craving that I was having.

The key to working with this dough is WET HANDS. REPEAT WITH ME: WET HANDS

This dough is sticky. But it WORKS. It browns beautifully in the oven and the subtle tang from the yogurt compliments this recipe so well. Give this a shot. I didn't make the tamarind sauce or cilantro chutney to go along with this, because I did not have the time, patience, or ingredients to do so. I'll work on that another time but for now, this was delicious enough to share with you all. Give it a go, let me know how it goes!

Makes 12 servings
4sp per serving


3 medium russet potatoes, peeled, cubed, and boiled until tender in salted water
1 cup frozen peas
2t coconut oil (or other neutral oil)
1T grated fresh ginger
3 cloves garlic, grated or minced
1 small onion, diced
1/2t salt
1/2tsp ground black pepper
1 small jalapeño seeds and ribs removed then minced
Juice of 1/2 a lemon
2t ground cumin
1/2t ground coriander
1/2t dried ground turmeric
1tsp black mustard seeds
1/2c chopped cilantro 

In a large sauté pan, add coconut oil and heat until pan is VERY hot, nearly smoking, add diced onions and salt pepper, and fry until edges are browned. 

When onions have browned, add garlic, ginger, and jalapeño and cook stirring constantly for 1 minute until fragrant.

Add spices, and cook another minute. Add in peas and lemon juice, stir to combine. Remove from heat and add cilantro and cooked potatoes. 

Using a potato masher, mash the mixture until a few lumps remain but it’s mostly mashed. Taste and add salt if needed.

Set aside and let cool while you make the dough.

This is the time when you should preheat the oven to 450, then begin making the dough.


2c unbleached all purpose flour
1T baking powder
1tsp salt
2c nonfat plain Greek yogurt (I use Kirkland organic)

Whisk together dry ingredients to combine. Add yogurt and mix with hands until dough is formed. 

On a SILPAT or parchment paper on top of a baking sheet, press out half of the dough using WET HANDS to form a 1/2inch thick bottom crust.

On another silpat or piece of parchment, form the second half of the dough into another 1/2 inch crust of similar shape.

Add the cooled samosa filling to the bottom crust, leaving 1 inch of space around the edges, 

By lifting the second crust on the parchment paper, flip the top crust onto the filling, press the edges to seal. Cut a few vent holes in the top crust.

Bake at 450 15 minutes or until browned and crispy.

Serve with tamarind sauce, or just some plain Greek yogurt. 


  1. I made this recipe today -- well, sorta. I was cooking just for me, so I certainly didn't need 12 servings. I used two smallish potatoes, peas from the bottom of a crumpled bag in the freezer, about a third of a medium onion and somewhere around 1/4 to 1/3 the spices and other seasonings. It was easiest to just make half the recommended dough, so I stirred it up, WET MY HANDS, and spread it as directed on parchment. Most of the filling fit on the dough and I baked it as directed. Not sure it would measure up to Emily's high standards, but I thought it was yummy. It made three to four servings which is fine because I like leftovers.


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